(Mostly) Make-Ahead | Seared Salmon and Lemon Dill Sauce with Red Rice, Pistachio and Arugula Salad

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Seared salmon is a staple in our home. In fact, it’s the only fish preparation my definitively non-fish loving son will eat without complaint! Once you make it this way, I doubt you’ll ever go back.

I created this dish for the February 2016 issue of Sheridan Road magazine as a make ahead pre-theatre menu. The salad is best at room temperature, so you can serve it immediately or prepare it a day in advance and set it out an hour before serving. The salmon isn’t make ahead, but it cooks in eight minutes max! By the time you set your table, the entire meal is ready. Read More


Greens + Things | Lemony Lentil Salad with Dill, Cucumber and Feta

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This Greek inspired lentil salad hits all the right notes – crunchy, creamy, light-yet-filling, and bursting with bright flavors. The lemony dressing will seem like too much at first, but the lentils will absorb it over time. French green lentils are worth seeking out – they have a wonderful nutty flavor and do not get mushy like other lentils. I also love French feta if you can find it – it is milder and creamier than other varieties. Read More